nd sweeten them to taste. Put into
saucepan only sufficient water to prevent them burning. Some persons
put the apples in a stone jar placed in boiling water; there is then
no danger of their catching.

APPLE SAUCE FOR GOOSE OR ROAST PORK.--Pare, core, and slice some
apples, and put them in a strong jar, into a pan of water. When
sufficiently boiled, bruise to a pulp, adding a little butter, and a
little brown sugar.

A SUBSTITUTE FOR CREAM.--Beat up the whole of a fresh egg in a basin,
and then pour boiling tea over it gradually to prevent its curdling;
it is difficult from the taste, to distinguish it from rich cream.

BECHAMEL SAUCE.--Put a few slices of ham into a stew-pan, a few
mushrooms, two or three shalots, two cloves, also a bay leaf and a bit
of butter. Let them stand a few hours. Add a little water, flour and
milk or cream; simmer forty minutes. Scalded parsley, very fine may be
added.

BREAD SAUCE.--Break three-quarters of a pound of stale bread into small
pieces, carefully excluding any crusty and outside bits, having
previously simmered till quite tender, an onion, well peeled and
quartered in a pint of milk. Put the crumbs into a very clean saucepan,
and, if you like the flavor, a small teaspoonful of sliced onion,
chopped, or rather minced, as finely as possible. Pour over the milk,
taking away the onion simmered in it, cover it up, and let it stand for
an hour to soak. Then, with a fork, beat it quite smooth, and seasoned
with a very little powdered mace, cayenne and salt to taste, adding one
ounce of butter; give the whole a boil, stirring all the time, and it is
ready to serve. A small quantity of cream added at the last moment,
makes the sauce richer and smoother. Common white pepper may take the
place of cayenne, a few peppercorns may be simmered in the milk, but
they should be extracted before sending to table.

BREAD SAUCE.--Grate some old bread into a basin; pour boiling new milk
over it; add an onion with five cloves stuck in it, with pepper and
salt to taste. Cover it and simmer in a slow oven. When enough,
take out the onion and cloves; beat it well, and add a little melted
butter. The addition of cream very much improves this sauce.

CAPER SAUCE.--Melt some butter, chop the capers fine, boil them with
the butter. An ounce of capers will be sufficient for a moderate size
sauce-boat. Add, if you like, a little chopped parsley, and a little
vinegar. More vinegar, a little cayenne, and es